Instructions

Put the pork in a roasting tin with the vinegar, fennel seeds and the olive oil. Sprinkle with the pepper and set aside to marinate for 30 minutes.

Preheat the oven to 220C/fan 200C/gas 7. Cook the pork in the oven for 40 minutes or until cooked through. Leave to cool for 20 minutes in the tin. Meanwhile, heat the oil in a wok or frying pan and stir-fry the carrots for 1 minute, then add the egg.

Add the rice, peas, sweetcorn and pineapple and stir-fry for 5 minutes. Season with shoyu or tamari sauce and white pepper. Stir in the spring onions.